mawa gujiya

Mawa Gujiya Recipe | How to Make Mawa Gujiya

What is Mawa Gujiya?

A deep-fried dumpling with a flaky crust and sweetened stuffing, a must preparation or a must-have in the Indian households on the festival of Holi. There are a number of variations of gujiya recipe. The stuffing varies, at times gujiya are coated with the sugar syrup, at times not, and the shape also changes as we cross the states! In Maharashtra, gujiyas are made with a slight variation and are called Karanji. Likewise, Gujaratis make Ghughra. Here I am sharing the recipe for really luscious mawa gujiya.

Let’s talk about the ingredients for Mawa Gujiya Recipe

A Gujiya has two components. One is the crust and other is the stuffing. I have a separate post for the dough of Gujiya, its link has been shared in the ingredients section. For the stuffing, I have used mawa, desiccated coconut, and powdered sugar as the main ingredients. For the flavoring, I have used cardamom powder, raisins, chironji, and poppy seeds. As such recipes say you can use the dry fruits as per your taste, but I would recommend do not skip any of these. Apart from these, you can add any dry fruits and nuts as you like. However, I have kept it simple yet classic with these ingredients.

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How to serve mawa gujiya?

Serve at room temperature to the guests on festivals.

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How to make Mawa Gujiya

1.This recipe makes 10-12 gujiya.

mawa gujiya

2.Start off with preparing the dough for gujiya. Use 1 cup all purpose flour to make the dough. Keep it aside for 15-20 minutes and prepare the stuffing.

Tips:The link to how to make the dough for gujiya is given in the ingredients section.

mawa gujiya

3.To make the stuffing, dry roast poppy seeds for a couple of minutes. Keep aside.

mawa gujiya

4.Roast ¾ cup crumbled mawa on low flame for 2-3 minutes till it turns light brown.

mawa gujiya

5.Take it out in a plate and let it cool down completely. Thereafter add the remaining ingredients i.e. 5 tbsp powdered sugar, 2 tbsp desiccated coconut, 1 tbsp raisins, 1 tsp chironji, and crushed seeds of 6 cardamom pods. Mix everything well.

mawa gujiya

6.After 15 minutes, knead the dough for Gujiya for a couple of minutes. Divide into 10 portions.

mawa gujiya

7.Roll each portion between palms and press it. Roll into a small chapati approximately 4-5 inch in diameter.

mawa gujiya

8.Use a sharp edged bowl and cut a roundel of 4 inch diameter.

mawa gujiya

9.Put slurry at the edges and fill approximately 1 and ½ tbsp stuffing in the center.

mawa gujiya

10.Combine both the edges and press them well.

mawa gujiya

11.Use a fork and make a pattern at the edges. Likewise shape at least 4-5 gujiyas or as many you plan to make in 1 batch. Heat enough oil and add 1 tbsp ghee.

mawa gujiya

12.Put Gujiya in medium hot oil and fry them on low- medium hot oil. Do not flip too often.

mawa gujiya

13.Fry till golden brown from both the sides.

mawa gujiya

14.Take out on an absorbent paper. Transfer to a plate. Put silver foil, optional.

mawa gujiya

15.Bon appétit!

mawa gujiya

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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